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roasted smashed new potatoes with parmesan

June 5, 2013

This is definitely one of my favourite ways to cook potatoes. The flavour of new potatoes with the skin on is nutty and earthy, and becomes even more tasty when smashed and roasted with olive oil and Parmesan cheese until crispy.

They are great with a roast, perfect at a braai (BBQ), and work fantastically with a grilled piece of fish.

I developed this recipe for the Nomu May recipe mailer using their ‘One For All‘ seasoning, which like the name says, is perfect for just about anything. Its got sea salt, rosemary, bay, thyme, garlic, white pepper, sage and a few other herbs in it, and has now become a frequent flyer in my kitchen. I love it on my 30 second poached eggs, and I give it a few grinds over my sandwiches. For those not living in ‘Nomu land’, it is similar to a Herbes de Provence blend.

I have also made these delicious spuds using fresh thyme or rosemary, and you could add chopped garlic and or chopped fresh parsley at the end to add a flavour punch. Chilli could also rock, if you are that way inclined

Recipe | serves 4

700g new potatoes

¼ cup of olive oil

Nomu All for One Grinder spice

30g Parmesan cheese, grated

Pre heat the oven to 190 – 200 C (350 – 400 F).

Boil the potatoes in a large pot of salted water until just cooked, about 20 – 25 minutes. Drain completely and allow them to dry out for a minute or two.

Brush a baking tray with olive oil and spread the potatoes evenly over it. Using a flat bottomed utensil, gently squash the potatoes down so that they squash fairly flat but remain intact. Drizzle olive oil over the potatoes and brush to evenly coat. Generously grind over the All for One spice mix.

Bake in the oven for about 40 minutes until golden and crispy around the edges. Turn the potatoes about half way through at 20 minutes, and add some more spice to the other side.

Remove form the oven and sprinkle the grated Parmesan over the potatoes and return to the oven for about 2 minutes to melt the cheese.